astray recipes: Taxco miners' soup

Categories: Side dishes; Mexican
Yield: 4 Servings

Measure	Ingredient
4	Corn tortillas
	Salt -- to taste
1 tablespoon	Olive oil
1 medium	Onion -- thinly slivered
1 small	Garlic clove -- minced
½ teaspoon	Ground cumin
2	Canned green chiles --
	Finely chopped
15 ounces	Canned tomato sauce
2 cups	Chicken stock
1 cup	Water
¼ pounds	Monterey jack cheese -- in inch cubes
	Sour cream -- for garnish
	(opt )

1. Fill a deep, heavy skillet with about ½ inch of vegetable oil. Heat oil to 350 to 375 degrees F. Cut tortillas in half, and then into ½-inch wide strips. Fry tortilla strips, about a third at a time, until crisp and lightly browned (about 2 minutes). Remove with slotted spoon to paper towels to drain; salt lightly.

2. In a medium saucepan, heat olive oil over medium heat. Add onion and saute until soft, but not browned. Mix in garlic and cumin; then add green chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.

3. Meanwhile, bake fried tortilla strips in a single layer in a preheated 325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking sheet in oven during last 5 minutes.

4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over tortillas and cheese and serve at once.

5. Spoon in a little sour cream at the table, if desired.

Recipe By : The California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File

taxco miners' soup